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Lentil and vegetable soup

This is a great, warm and filling recipe. It is rich in antioxidants, thanks to the vegetables and crushed tomatoes and high in dietary fibre.

"The lentils also provide a low glycaemic index source of carbohydrate as well as protein to help you feeling full for longer,” adds nutritionist Tania Ferraretto, from npaadelaide.com.au.

Ingredients

1 cup spinach

1 cup shredded cabbage

½ cup diced mushrooms

1 diced carrot

1 diced zucchini

½ cup tinned lentils, drained

1 tin crushed tomatoes

1 cup salt reduced vegetable stock

Garlic clove (if desired) 2 tsp

Parmesan cheese

Mixed herbs to taste

Method

Place all ingredients (except the cheese) in a saucepan and bring to the boil, stirring regularly. Reduce heat and simmer for a further 30 minutes. Serve topped with Parmesan cheese with a wholegrain bread roll. You can prepare this soup on the weekend and freeze in individual servings to heat up in the microwave at work.